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Four 10-ounce boned whole rainbow trout 8 ounces haricots verts, stem ends removed Kosher salt and freshly ground white pepper Canola oil 10 tablespoons (5 ounces) unsalted butter 3/4 cup sliced blanched (skinned) almonds, lightly toasted 2 teaspoons minced Italian parsley 2 teaspo [...]
Read the recipe at epicurious.com
